Mix flour, chili powder and salt and pepper together. Roll the lamb shanks in this flour mixture. In a large Dutch oven, heat 2 Tbsp. oil over medium-high heat. In batches, sear shanks on all sides to brown. Remove from pan. Repeat process, adding more oil as needed.
Add onions, carrots, celery and garlic; sauté to brown. Add wine, stock, thyme, rosemary and bay leaves. Bring to a boil.
Arrange lamb shanks in three 13”x9”x2” baking pans, placing 4 shanks in each pan. Divide vegetable mixture between the 3 baking pans, pouring over the shanks. Cover with foil and bake at 325°F for 2 ½ hours, turning shanks halfway through. Meat should be very tender but still on the bone. Remove shanks and keep warm.
Strain sauce and reduce by half. Add butter; stir until melted.
For three bean ragout: Put all beans in large pot and cover with cold water. Put a lid on this pan and let beans soak for 6 hours or overnight. Drain beans and return to pot, adding bacon, thyme, oregano, stock, garlic and jalapenos. Cover with water. Bring to boil and cook for 2 hours, until tender, adding water as necessary. Drain well. Season with salt and pepper.
For ricotta cheese: In a 4-quart saucepan combine buttermilk, milk, chile powder, oregano and salt. Cook over low heat. Do not stir. After 15 minutes, check temperature. Continue to check temperature every 2 minutes until it reaches 180°F. When temperature is achieved, strain through a fine strainer. Place in refrigerator to cool. Use as needed. Can be stored in refrigerator for up to 5 days.
Serve shanks with three-bean ragout, fresh ricotta and a little pan sauce.
